My neighbor was trying to choose between wild and farmed salmon. Wild salmon may be more expensive, but it has more omega-3 fatty acids, iron, copper, potassium, niacin (vitamin B-3), folate and vitamin B-12. Farmed salmon, on the other hand, are fed pellets made from corn and/or soy with added color, compromising the omega-3 fatty acid levels reported as a good reason for eating salmon.

Fatty fish like salmon are a good source of vitamin D. That's important to know because as more people are staying indoors — worried about sun damage or addicted to technology — they become deficient.

Another great source of vitamin D, the egg yolk, is off many people's diets, yet it is packed with more vitamin D and nutrients than a dozen egg whites could provide.

Here's the problem: People with low vitamin D may be tired, weak, have aches and pains and get frequent infections. If you're concerned about your vitamin D level, check with your physician.

Meanwhile, try this quick and tasty recipe to add salmon to your weekly menu and give your health a boost.

Betty Wedman-St Louis is a licensed nutritionist and environmental health specialist in Pinellas County who has written numerous books on health and nutrition. Visit her website at betty-wedman-stlouis.com.

Salmon With Blueberry Peach Sauce

4 fillets (4 ounces each) salmon

2 tablespoons olive oil

½ cup chopped fresh or frozen peaches

½ cup frozen blueberries, thawed

¼ cup no-sugar-added peach preserves

1 tablespoon Dijon mustard, optional

Heat oil over medium in large skillet. Saute salmon about 3 minutes on each side. In a bowl, combine peaches, blueberries, preserves and mustard. Cover salmon with fruit mixture and simmer on low heat 5 to 6 minutes, until salmon flakes with fork.